Thursday, February 22, 2018

Mushroom and Panko Crusted Chicken Breasts, #recipe Linda Wiken, author

On these damp and dreary winter days -- very unusual for Ottawa, I might add because we usually enjoy a lot of cold, sunny days -- it's fun to think back on the most amazing holiday I had last summer. Being a significant birthday year, I treated myself to the two-day railway trip through the Rocky Mountains, on the aptly named Rocky Mountaineer. The best treat ever.

Not only was the scenery spectacular but the food was amazing, as was the service. It was like traveling with my own personal staff.

The chefs on board the Rocky Mountaineer have long been renowned for their dishes and so, I bought a copy of their cookbook Eat, Play, Love and do indeed love looking through it and attempt at times to meet their standards of deliciousness.

Today I'm posting a version of what the cookbook calls, Wild Mushroom Crusted Fraser Valley Chicken Breast. So, I don't have chicken from the Fraser Valley in B.C., unfortunately but I did use grain-fed breasts from my local grocery. Also, the recipe calls for a dried forest mushroom mix. I had some dried Porcini mushrooms on hand, so used those. I also decided to add a bit more heat, which is something I usually do when playing with recipes, and used a Citrus Herb rub from Sonoma Williams. Yum. Not that the original recipe needed any's just what I do.

I'm including some photos of my trip so that you can see how magnificent it really was. I'd love to do it again and take the five day trip. Someday....


What you'll need:

3 pieces chicken breasts
2 tbsp. dried mushroom mix
1 tbsp. panko bread crumbs
citrus herb mix
sea salt to taste
1 tbsp. extra virgin olive oil
lemon zest
Olive oil for frying, enough to coat the bottom of the fry pan

What to do:

1. Grind dried mushrooms. (Am I the only person who didn't realize this would lead to a lot of dust? Mushroom dust that is, when using my small Cuisinart food processor. I recommend a proper grinder, which I hope to buy soon.)

2.  Add panko crumbs, citrus herb mix (or any herb combination you like), and sea salt to mushrooms and mix well.

3. Add extra virgin olive oil and mix.

4. Preheat oven to 350F; coat chicken breasts with mushroom-panko mixture and brown in heated frying pan. Then place chicken on parchment-lined baking pan.

5. Bake for approx. 20 minutes. Check with a thermometer to make sure they're properly cooked.

6. After plating, I added some fresh lemon zest and chopped rosemary to garnish the chicken. Parsley would work well, also. Serve and enjoy!


 Coming March 6th --
Marinating in Murder, book #3
If you'd like to pre-order, follow this link:

Here's a taste of pre-release reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. Those chicken breasts look really tasty. And I'd love to do that train trip. We've thought about it. The western half anyway. We could fly to Calgary and my husband could golf at Banff and then we could take the train to Vancouver and fly home from there. Maybe in a couple of years. Thanks for showing your pictures.

  2. What a lovely adventure!
    Can you tell the mushrooms are in the coating? It's an interesting idea.
    What would happen if you skipped the browning before baking and went right to the oven? Do you think it would make an important difference?

    1. Yes, you can tell Libby. There is a distinctive flavor, especially with the Porcini. The browning before baking gives the chicken breasts a crisp coating, which I always like. But I'd be interested to hear what you think of it, if you try it without.

  3. The trip looks fun & the pictures are beautiful!